Add the coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted.
Use immediately on a cake or pour into small mason jars to use as chocolate mousse or into a medium bowl for a fruit dip.
Frosting should be kept in the fridge when not being used. After you frost a cake, the frosting will be good at room temp for 1 day, but will harden.
If your frosting is on the thinner side, you can place it back in the fridge for a bit after whipping. I didn't have any issues but it also depends on the brand of coconut cream you are using. If you want to ensure a THICK frosting, I suggest dumping out some of the liquid in the can (about 1/4 cup)
If you can't find coconut cream, feel free to use two cans of FULL FAT coconut milk. Make sure to only use the hardened part of the coconut milk though and dump the liquid part. This will create a nice, fluffy thick frosting!